Beany Mackerel Pot

Butter, margarine or olive oil can be used to add moisture and flavour.

Tips for deep frying

Do not fry seafood with other foods, because the flavours will mix.
Cephalopods should be fried for a minimum time to ensure tenderness.
Do not salt seafood before frying as the salt can cause the oil to break down.
Lemon juice, vinegar or tartare sauce are the traditional accompaniments for deep-fried seafood as they help cut the richness of the oil.

Tips for glazing seafood

Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.

Cook fish with the skin on

Skin on the finfish will provide a natural basting because most oil is stored in the skin.

Tips for poaching

Save the poaching liquid for use in accompanying sauces or for soups or stocks.